Instant Pot Chicken Enchilada Casserole

Step 1

Place the chicken in the Instant Pot and pour the red enchilada sauce overtop.

Step 2

Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release.

Step 3

Use two forks to shred the chicken.

Step 4

Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to incorporate.

Step 5

Top with remaining cheese and olives.

Step 6

Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release.

Step 7

Serve with a dollop of sour cream and a sprinkle of chopped cilantro.